Egg puffs are one of my favorite snacks.
They’re so simple yet they taste like something that took hours to prepare.
I love them because they remind me of childhood when we would have a special treat after being good all week.
The only problem with having this treat every day is it can cause weight gain if eaten too often.
So instead of eating them everyday, why not just bake up a batch once in awhile?
Here’s how to make your own egg puff at home.
What Is An Egg Puff?
An egg puff is a baked pastry made from beaten egg whites combined with other dry ingredients such as flour, sugar, and sometimes salt or cinnamon.
It has a very light texture but also holds its shape well.
When cooked on a hot pan, it will puff up into a large round cake-like shape.
Egg puffs were originally brought over by Irish immigrants who wanted to recreate their beloved potato cakes without using potatoes.
Many people believe that egg puffs originated in Ireland.
However, there’s no record of these pastries existing in Ireland before the late 1800s.
According to the Oxford English Dictionary, “Puff” comes from the Dutch word “poffertje” which means small cake.
In fact, the first recorded use of “puff” in America was in 1833.
How Do You Make An Egg Puff?
To make an egg puff dough, simply whisk two whole eggs until thickened, then add 1/4 cup (50 grams) of cold water, 1 teaspoon of cream of tartar, 2 tablespoons of granulated white sugar, 3 tablespoons of vegetable shortening, and 1 tablespoon of vanilla extract.
Then slowly incorporate 4 cups of all-purpose flour while mixing vigorously.
Once the mixture is mixed properly, cover with plastic wrap and refrigerate overnight.
You should end up with about 6 cups worth of batter.
After removing the dough from the fridge, roll out the dough between two sheets of parchment paper until it becomes thin enough to fit into a 12-inch pie plate.
Remove the top layer of parchment paper and fill the crust with whatever filling you desire.
Top the pie with another piece of parchment paper and place back inside the refrigerator for 30 minutes.
Bake at 375 degrees F for 25 minutes or until golden brown.
Let cool completely before slicing.
What Are The Ingredients For An Egg Puff?
Here are the basic ingredients needed for making an egg puff:
1 cup of room temperature unsalted butter
2 teaspoons of granulated white sugar
1 cup of milk
1/4 cup of confectioner’s sugar
1 teaspoon of salt
1 teaspoon of cream of tartar
1/8 teaspoon of nutmeg
1/8 teaspoon of mace
3 cups of all-purpose flour
A pinch of baking powder
A few drops of food coloring
For the most authentic tasting egg puff, try adding cinnamon or cardamom to enhance its flavor.
Also, feel free to play around with different types of flours such as wheat, rye, cornmeal, etc.
The more variety you add, the better the overall flavor.
What Is The History Of The Egg Puff?
The history of the egg puff dates back to the early 1900s.
While many people think that egg puffs originated in Ireland due to the name, there’s actually no evidence supporting this claim.
Instead, it seems that egg puffs came to America through German immigrant families who introduced these treats during the mid 19th century.
During those times, German bakeries sold them under the name Bäckerei, which translates to bakery.
These bakers used a similar method to create the traditional egg puff.
To start off, they would beat three eggs and combine them with a little bit of water and cream of tartar.
This mixture would later become the base of the egg puff.
Next, they added sugar and melted butter and blended everything together.
Finally, they incorporated four cups of flour along with a couple of tablespoons of baking powder.
It wasn’t until the 1950s that Americans started calling them “egg puffs.”
How Did The Egg Puff Come To Be?
It appears that the egg puff was invented sometime between 1850 and 1860.
There’s no definitive answer regarding exactly where the egg puff originated.
Some speculate that it could have been developed in Germany, Austria, England, France, Poland, Hungary, Russia, or even Scandinavia.
No matter where it was born, the egg puff quickly spread throughout Europe and eventually made its way to North America.
Who Created The Egg Puff?
While the exact creator of the egg puff remains unknown, there are several theories surrounding how the egg puff became popular in America.
One theory suggests that the egg puff was brought over by Irish immigrants.
Another says that Germans introduced egg puffs to American bakeries in the mid 19th century.
Still another claims that French chefs began creating the egg puff in Paris during the 1920s.
Whatever the truth may be, the egg puff is now considered a classic dessert in America.
What Is The Origin Of The Egg Puff?
There are multiple origins behind the egg puff.
Some say it was developed in Germany or Austria.
Others suggest that it was brought over by Irish immigrants.
Yet others believe that it was developed in Sweden or Denmark.
As far as anyone knows, however, the egg puff was never created in any country outside of Europe.
Regardless of its country of origin, the egg puff was eventually adapted and perfected in America.
When Was The Egg Puff Created?
Although egg puffs haven’t always existed in America, they likely didn’t get their start until the mid 1800s.
By the late 1800s, the egg puff was becoming increasingly popular among both European and American bakers.
However, it wasn’t until the 1930s that Americans truly embraced the egg puff as a regular part of their diet.
What Is The Purpose Of The Egg Puff?
The egg puff is primarily known as a sweet breakfast treat.
But, it can easily be turned into a savory side dish or appetizer.
For example, you can serve it alongside roasted meats or vegetables.
Or, you can cut the egg puff into smaller pieces and toss them onto a salad.
If you prefer to eat the egg puff plain, then simply enjoy it straight from the oven.
Either way, the egg puff is sure to impress your guests.
What Are Some Variations Of The Egg Puff?
Besides serving it plain, there are plenty of ways to turn the egg puff into a tasty meal or snack.
Try topping the egg puff with whipped cream cheese, chocolate chips, strawberries, caramel sauce, peanut butter, nuts, or anything else you want to pair with it.
The sky is the limit with what you can put on an egg puff.
One variation of the egg puff is called a brioche.
Brioche is essentially a yeast bread that contains eggs.
Like the egg puff, brioche is typically served for breakfast.
However, it can be enjoyed anytime of the day.
Another type of egg puff that you might see is called a croque madame.
Croquettes are usually fried foods that consist of pork, chicken, fish, vegetables, or fruits.
A croque madame consists of a crispy exterior and soft interior.
The croque madame is then topped with either mustard, ham, cheese, bacon, or lettuce.
It can be served warm or cold and is traditionally paired with beer.
Lastly, you can find egg puff recipes online for making muffins, pies, pancakes, waffles, cookies, and even ice cream.
And since egg puff is already a classic dessert, it makes sense that it can be found in almost any cookbook.
- 1 Oven
- 1 cup butter
- 2 teaspoons white sugar
- 3 eggs
- 1 cup milk
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon tartar
- 1/8 teaspoon nutmeg
- 1/8 teaspoon mace
- 3 cups all-purpose flour
- baking powder
- To make an egg puff dough, simply whisk two whole eggs until thickened, then add 1/4 cup (50 grams) of cold water, 1 teaspoon of cream of tartar, 2 tablespoons of granulated white sugar, 3 tablespoons of vegetable shortening, and 1 tablespoon of vanilla extract.
- Mix thoroughly.
- Then slowly incorporate 4 cups of all-purpose flour while mixing vigorously.
- Once the mixture is mixed properly, cover with plastic wrap and refrigerate overnight.
- You should end up with about 6 cups worth of batter.
- After removing the dough from the fridge, roll out the dough between two sheets of parchment paper until it becomes thin enough to fit into a 12-inch pie plate.
- Remove the top layer of parchment paper and fill the crust with whatever filling you desire.
- Top the pie with another piece of parchment paper and place back inside the refrigerator for 30 minutes.
- Bake at 375 degrees F for 25 minutes or until golden brown.